Pepper Jelly Cornmeal Cups

By oakleyj

Put a spicy surprise into holiday baking with a cornmeal cookie base and a filling that packs heat as well as sweet

Ingredients

• 1 1
• cupbutter, softened
• 1 1
• cuppacked brown sugar
• 1/2 1/2
• teaspoonbaking powder
• 2 2
• egg yolks
• 1 1
• teaspoonvanilla
• 2/3 2/3
• cupyellow cornmeal
• 2 2
• cupsall-purpose flour
• 1/4 1/4
• cupred and/or green jalapeno jelly

Details

Servings 96
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.

3. Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 96 cookies.